Wheat Berry Salad with Squash, Kale, Currants and Walnuts
Wheat Berry Salad with Squash, Kale, Currants and Walnuts might be a good recipe to expand your salad collection. This recipe serves 4 and costs $1.79 per serving. One portion of this dish contains about 12g of protein, 28g of fat, and a total of 554 calories. 369 people have made this recipe and would make it again. Head to the store and pick up squash, garlic clove, dried currants, and a few other things to make it today. It is brought to you by The Endless Meal. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 88%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Whole Wheat Rolls With Currants and Toasted Walnuts, Wheat Berry Salad With Walnuts, Dates, And Celery, and Wheat Berry, Kale, and Cranberry Salad.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
2 tablespoons apple cider vinegar
2 cups broth or water
3 tablespoons walnut or argan oil
½ cup dried currants
1 small garlic clove, finely minced
1 ½ cups kale, chopped
2 tablespoons maple syrup
2 tablespoon olive oil
Sea salt, to taste
2 cups (12 ounces) diced kaboucha squash (or substitute butternut squash)
½ cup toasted walnuts
1 cup wheat berries (or substitute kamut or spelt for a gluten free dish)
Equipment:
pot
baking paper
baking sheet
baking pan
whisk
bowl
oven
Cooking instruction summary:
Combine the wheat berries and the broth or water in a small pot over high heat. Bring to a boil then reduce the heat to low. Simmer, covered for 30-40 minutes, or until the wheat berries are chewy but not crunchy. Remove the pot from the heat, add in the kale and mix it through. Let it sit for about 1 minute, or until the kale has just started to soften. Drain any remaining water from the pot.Preheat the oven to 420 degrees. Line a baking tray with parchment paper.Toss the diced squash with the olive oil and place on the prepared baking sheet. Bale in the oven for 20-25 minutes, or until it is soft.While the squash is in the oven roast the walnuts on a baking sheet for 8-10 minutes, or until they are light brown and fragrant. Roughly chop them when they are cool enough to handle.In a small bowl whisk together the walnut or argan oil, olive oil, apple cider vinegar, maple syrup and garlic.In a large bowl mix together the cooked wheat berries, kale, walnuts and currants. Toss with the dressing and season generously with sea salt.
Step by step:
1. Combine the wheat berries and the broth or water in a small pot over high heat. Bring to a boil then reduce the heat to low. Simmer, covered for 30-40 minutes, or until the wheat berries are chewy but not crunchy.
2. Remove the pot from the heat, add in the kale and mix it through.
3. Let it sit for about 1 minute, or until the kale has just started to soften.
4. Drain any remaining water from the pot.Preheat the oven to 420 degrees. Line a baking tray with parchment paper.Toss the diced squash with the olive oil and place on the prepared baking sheet. Bale in the oven for 20-25 minutes, or until it is soft.While the squash is in the oven roast the walnuts on a baking sheet for 8-10 minutes, or until they are light brown and fragrant. Roughly chop them when they are cool enough to handle.In a small bowl whisk together the walnut or argan oil, olive oil, apple cider vinegar, maple syrup and garlic.In a large bowl mix together the cooked wheat berries, kale, walnuts and currants. Toss with the dressing and season generously with sea salt.
Nutrition Information:
covered percent of daily need
